Recipe courtesy of Robert Irvine
Salmon Wellington
Total:
1 hr 5 min
Active:
30 min
Yield:
4 servings
Level:
Intermediate
Total:
1 hr 5 min
Active:
30 min
Yield:
4 servings
Level:
Intermediate

Ingredients

Salmon:
Lobster bisque sauce:
Vol-au-vent (tart pastry):

Directions

Equipment:

A steaming rack

4-inch circle or biscuit cutter

3-inch circle or biscuit cutter

Season salmon fillets with salt and pepper. Place a steaming rack in a saucepan or pot and fill with a couple of inches of water. Cover and let salmon steam until the fish flakes. Then set aside to cool.

Begin the lobster bisque sauce. Melt the butter over medium heat in a saucepan, add the shallot saute and saute until translucent. Whisk in the flour to make a roux. Add the brandy and gradually whisk in the stock. Let reduce by half. Whisk in heavy cream and remove from heat.

While the lobster bisque sauce is reducing, make the vol-au-vent.

Preheat oven to 375 degrees F.

Roll out puff pastry dough, and using a 4-inch circle or biscuit cutter, cut out 8 dough rounds. Place 4 of the dough rounds on a lightly greased baking sheet. Using a 3 inch circle or biscuit cutter, cut a concentric circle in the middle of the remaining 4 inch dough rounds to create a half-inch wide circle of dough. These half-inch wide circles of dough are to be used without the 3- inch pieces from the center. Place 1 of these half-inch wide circles of dough on top of each of the rounds already on the baking sheet, matching up the edges. Brush egg wash over the surface of each of the paired dough circles and rounds. Then use a fork to prick through the dough around the perimeter (that is, through each dough circle and into the accompanying round beneath it). Place in the oven and bake until golden brown, about 6 to 8 minutes. The center of each will rise. Remove pastry shells from oven and allow to cool slightly.

Flake the now cooled salmon into chunks and fold sauce into the salmon. (Do not feel compelled to use all of the sauce. The filling should not be too liquid.) Spoon some into each of the pastry shells. Sprinkle with fresh dill and top with 1/4 teaspoon caviar.

IDEAS YOU'LL LOVE

Salmon Wellington

Recipe courtesy of The Hearty Boys

Beef Wellington

Recipe courtesy of Nancy Fuller

Smoked Salmon

Recipe courtesy of Alton Brown

The Ultimate Beef Wellington

Recipe courtesy of Tyler Florence

Roasted Salmon Nicoise Platter

Recipe courtesy of Ina Garten

Balsamic-Glazed Salmon

Recipe courtesy of Giada De Laurentiis

Salmon Cakes

Recipe courtesy of Melissa d'Arabian

Asian Grilled Salmon

Recipe courtesy of Ina Garten

Mustard Roasted Salmon

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking